Tofu bánh mì with pickled vegetables

Tick anything you already have.

• 2 whole-wheat rolls, split
• 7 oz extra-firm tofu, sliced
• 1 carrot, julienned
• ½ cucumber, julienned
• 3 tbsp rice vinegar
• 1 tsp honey
• 2 tbsp light mayonnaise
• 1 tsp low-sodium soy sauce
• ½ jalapeño, sliced
• ¼ cup cilantro

Instructions

1. 1Toss carrot and cucumber with vinegar and honey; rest 15 minutes.
2. 2Bake tofu with soy sauce at 425°F (220°C) for 20 minutes.
3. 3Spread rolls with mayo; stack tofu, pickles, jalapeño and cilantro.